Pork, Thyme, and Rosemary Sausage Rolls

March 2, 2013 — 1 Comment

P1010242It’s the weekend, you’re feeling a bit lazy, you have a few bits and pieces in the fridge, and a couple of beers…how hard can it be to make sausage rolls?

Not that easy apparently

If you want the really easy option just buy some sausages, take off the casings, and wrap them up in some pastry – but then you would miss out on the curiously satisfying sensation of plunging your hands into a messy combination of pork mince, herbs, and egg…maybe that’s just me

During my first attempt I made the rookie error of trying to make a log…I’m not really sure what was going through my head at the time, but it was more than a tad difficult to cook evenly

Round two tasted better, but looked a little discombobulated

Round three I was pretty happy with taste wise, but there’s always room to improve with aesthetics…I should never be allowed to attempt carpentry


500g pork mince

1x tsp fresh thyme

1x tsp fresh rosemary (dried will not cut through)

2x tsp continental parsley

2x tsp chilli powder

Half a medium white onion

2x cloves garlic

1x rasher bacon

1x cup breadcrumbs

2x eggs

3x sheets puff pastry


Pre heat oven to 200 degrees (392F)

Finely chop the onion, bacon, and herbs

In a mixing bowl combine all of the ingredients and one egg and roll into sausage shape (about three rolls)

Cut pastry sheets in half

Place sausage mixture in the middle

Roll to enclose, pinching the pastry to make a seal (if you’ve put too much meat inside just press down so the pastry is forced to the edges and remove any excess filling)

Cut into thirds or whatever size you’d like

Place onto a tray lined with baking paper

Brush with egg wash and a dash of water

Cook for about 20-25 minutes or golden and cooked through (if you make them too thick you might need to cook for longer)

Serve with tomato sauce and beer of choice!

Total time: 40-45 mins

Makes: about 16


One response to Pork, Thyme, and Rosemary Sausage Rolls

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